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Jalapeño Cornbread
Our delicious cheddar Jalapeño Cornbread recipe only takes 15 minutes, and is made moist and flavorful from the buttermilk, honey and cheddar cheese.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 9 people
Calories: 274 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter , melted and slightly cooled
- 1 cup buttermilk
- 2 Tablespoons honey
- 2 eggs
- 1-2 fresh jalapeño peppers , seeded and minced
- 1 heaping cup shredded cheddar cheese , or pepperjack cheese, (optional)
Instructions
- Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
- Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
- Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
- Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Cup of Yum
Notes
- Storage Instructions: Cover and store at room temperature for 1-2 days or in the fridge for up to a week.
- Freezing Instructions: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.
- To make Muffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
- Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
- Skillet Jalapeño Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states.
- Buttermilk Cornbread has a more sweet, cake like texture.
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
67mg
(22%)
Sodium
413mg
(17%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
428IU
(9%)
Vitamin C
2mg
(2%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9people
Amount Per Serving
Calories 274
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 413mg | 17% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.